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The Ultimate Classic French Onion Soup: Deeply Caramelized Onions and Gruyère Toast

Close-up of a rich, dark bowl of french onion soup topped with a thick layer of melted, bubbly cheese over toasted bread.
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Make restaurant-style French Onion Soup at home using this recipe that focuses on deeply caramelized onions and a rich, savory broth. Top with toasted bread and melted Gruyère cheese for a comforting meal.

Ingredients

Scale
  • 3 lbs yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry or dry white wine (optional)
  • 6 cups high-quality beef broth
  • 1 cup water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Freshly ground black pepper to taste
  • 4 thick slices of day-old baguette
  • 8 ounces Gruyère cheese, grated

Instructions

  1. Combine the sliced onions, butter, olive oil, 1 teaspoon salt, and sugar in a large, heavy-bottomed pot or Dutch oven.
  2. Cook the onions over medium-low heat, stirring occasionally for the first 15 minutes, then stirring every 5 to 10 minutes. Continue cooking slowly for 45 to 60 minutes until the onions are deep brown and fully caramelized. Do not rush this step; deep caramelization creates the soup’s flavor base.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using, pour in the sherry or wine. Scrape the bottom of the pot to release any browned bits (deglazing). Cook until the liquid has almost completely evaporated, about 3 minutes.
  5. Pour in the beef broth and water. Add the bay leaf and thyme. Bring the soup to a simmer.
  6. Reduce the heat to low, cover partially, and let the soup simmer for at least 30 minutes to allow the flavors to meld. Remove the bay leaf and season with pepper and additional salt if needed.
  7. Preheat your broiler. Place the baguette slices on a baking sheet and toast them lightly under the broiler until golden brown on both sides.
  8. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  9. Generously cover the bread with grated Gruyère cheese.
  10. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • For a no-wine alternative, substitute the sherry or wine with 1 tablespoon of balsamic vinegar added during the last 5 minutes of simmering the broth.
  • If you do not have oven-safe bowls, you can melt the cheese on the bread slices separately and carefully place them on top of the soup just before serving.
  • For a richer broth, use homemade beef stock instead of store-bought broth.

Nutrition

Find it online: https://cookerycommand.com/french-onion-soup-amazing-flavor-secret/